- To help make the fish cake, inside a large mixing bowl, combine the fish paste and speck, minced spring onion stems, wheat flour, chicken stock, salt, pepper, sugar and eggs. Mix until well combined.
- Grease a mortar and pestle with a few vegetable oil. Transfer the mix towards the mortar and grind by hands till consistent. This can help to produce the soft texture from the fish cake. For those who have a stand mixer, make use of the flat beater (paddle attachment) to combine the paste for five-ten minutes.
- To shape the fish cake, convey a large bit of plastic wrap on the round plate, transfer part of the paste about it. Flatten and shape the paste into 1-inch disk.You may also shape the fish paste into fish ball or patties.
- Pan-fry the fish cakes each side till golden brown. You may also steam for 25 minutes to create steamed fish cake. Then cut the fish cakes into bite-sized pieces.
- Prepare the vegetable soup, inside a large soup pot, bring 4 liters (4 quarts) waterOr chicken broth/ pork broth to some boil. Add some pumpkin cubes and prepare for 25 mins. Adding bamboo shoot, tomato plants and pineapple. Keep boiling under medium heat for an additional fifteen minutes.
- To create coloring oil, mix1 tablespoons of paprika powder / annatto seeds / annatto powder using the vegetable oil, then microwave for one minute.
- Add fish cake pieces and coloring oil towards the pot, season to taste with sugar, salt, fish sauce and chicken stock.
- To put together the dish, fill the big serving bowl 1 / 3 full with grain vermicelli. Ladle the soup, fish cake and vegetables within the vermicelli. Garnish with chopped spring onion and cilantro. Serve with fine shrimp paste, coarsely crushed fresh garlic clove and chilli, fresh vegetables and beansprouts, along with a wedge of lime.
- Lm ch c:
- 400 g c tht lc no
- 400 g phi l c basa
- 200 g m thn thi ht lu
- 4 c hnh tm bm nh
- 4 ms bt m
- 1 ms bt nm
- 2-4 mcf mui
- 2 mcf tiu
- 2 ms ng
- 2 qu trng
- Nu nc bn:
- 500 g b
- 300 g bp ci
- 3 c khoai ty ct xo
- 300 g da
- 400 g mng
- 4 lt nc dng
- lm du mu:
- 1 ms t bt/bt c ri
- chn du thc vt
- chn rau mi ct nh
- 800 g bn kh/ 1,5 kg bn ti
- rau sng:
- 1 tri chanh ct ming
- gi sng, rau thm, x lch, hnh chua, rau dip, bc h, hng qu
- ti xay v t
- Phi-l c basa ct ming, cho vo my xay nhuyn hoc gi trong ci. Ct ht lu 200 tht m. Ct v bm nh 4 u hnh trng.
- Trn cc nguyn liu mire nhau: c basa xay, c thc lc no, tht m ct ht lu, u hnh trng bm. Thm vo 4 mung sp bt m, 4 mcp bt nm, 4 mcp mui, 2 mcp tiu (nu c tiu ht th cho nguyn ht vo lun), 2 mung sp ng, 2 qu trng. Trn u. Ly chy gi cho ch c dai. y li 1h hoc qua m trong t lnh cho thm.
- Ly ming nilon to tri ln 1 ci a trn, cho ch c ln, p ra, xoay theo vng a cho trn. (Lm ch vin: thoa du ln tay ri vin trn).
- Cho vo cho face vng 2 mt hoc cho vo ni hp 20 pht. Xong ct ch thnh ming veterans administration n.
- Nu nc bn: Ct b thnh ming vung to, nguyn v khi hm b s khng b nt. Cho b vo ni hm 20 pht. Ct mng thnh si di, bp ci thnh ming to, thm thnh ming dy. C chua ct lm 8. Cho mng, bp ci, thm, c chua vo ni chung mire b , hm tip 15 pht na. Nu c xng c th hm ring, ri lc ly nc cho vo thm cho ngt.
- Du mu: Cho 1 mcp bt mu vo 1 ci chn, na chn du, cho vo l mire sng quay 1 pht 30 giy.
- Cho ch c vo ni nu cho si. Nm nm li mire mui, mm, ng, bt nm ty khu v. du mu ln trn.
- Khi n rc hnh ln, thm mm ruc, t t ti gi dp, vt cht chanh v rau sng.
Publish By Helen Le ( 241 Posts )
Since 2011 Helen has shared her Vietnamese home cooking video recipes online, helping viewers prepare Vietnamese Food within the easiest, fastest and many authentic possible way. Sign up for receive her newest videos free of charge: goo.gl/upfRRU